US4562078A - Process of manufacturing barm for bakery and pastry products - Google Patents

Process of manufacturing barm for bakery and pastry products Download PDF

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Publication number
US4562078A
US4562078A US06/506,299 US50629983A US4562078A US 4562078 A US4562078 A US 4562078A US 50629983 A US50629983 A US 50629983A US 4562078 A US4562078 A US 4562078A
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US
United States
Prior art keywords
barm
parts
beer
koji
good
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
US06/506,299
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English (en)
Inventor
Rikiichi Kizawa
Shinji Ishigami
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nisshin Seifun Group Inc
Original Assignee
Nisshin Seifun Group Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nisshin Seifun Group Inc filed Critical Nisshin Seifun Group Inc
Assigned to NISSHIN FLOUR MILLING CO., LTD. A CORP. OF JAPAN reassignment NISSHIN FLOUR MILLING CO., LTD. A CORP. OF JAPAN ASSIGNMENT OF ASSIGNORS INTEREST. Assignors: ISHIGAMI, SHINJI, KIZAWA, RIKIICHI
Application granted granted Critical
Publication of US4562078A publication Critical patent/US4562078A/en
Assigned to NISSHIN SEIFUN GROUP INC. reassignment NISSHIN SEIFUN GROUP INC. CHANGE OF NAME (SEE DOCUMENT FOR DETAILS). Assignors: NISSHIN FLOUR MILLING CO., LTD.
Assigned to NISSHIN FLOUR MILLING INC. reassignment NISSHIN FLOUR MILLING INC. ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: NISSHIN SEIFUN GROUP INC.
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes

Definitions

  • This invention relates to a process of manufacturing barm for bakery and pastry products.
  • Barm of various types have previously been used as source of flavor for bakery and pastry products. These barm types include sour dough, hops barm and sake barm. They are rather specific in the use, for example, in baking bread, to fit a rich formula only, or to fit a lean formula only, without any one so versatile to fit many different recipes.
  • This invention provides a process of manufacturing barm for bakery and pastry products characterized by mixing alcohol-freed beer solution with koji (steamed rice grains moulded with starch-hydrolyzing filamentous fungi) and incubating the mixture at 20° to 30° C.
  • koji steamed rice grains moulded with starch-hydrolyzing filamentous fungi
  • the process of manufacturing is as follows:
  • Alcohol is removed from beer, for example, by heating.
  • the beer can be condensed by direct heating. In general, it is preferable to condense the beer by heating after adding water.
  • the extent of condensation is not necessarily restricted, but should be sufficient to remove alcohol from the beer. Alternatively, beer may be condensed to a sufficient extent and then water can be added for dilution.
  • the temperature for condensation as mentioned above is preferably in a range from 60° to 90° C.
  • Koji is subsequently added to the beer solution thus prepared, and the mixture is incubated.
  • Koji of any type for example, moulded with Aspergillus oryzae, can be used.
  • the Koji can be prepared in a conventional manner, e.g., by inoculating steamed rice with Aspergillus oryzae.
  • the mixture of the beer solution and the Koji is then added to a medium and incubated in the medium at a temperature of 20°-30° C. to produce barm.
  • the medium for barm manufacture may contain water, grated apples, onions, sugar, table salt, and boiled potato infusion along with cereal flours such as wheat, rye and rice, and mashed potatoes (dry).
  • Control of incubation temperature is important because the barm turns sour when the temperature is over 30° C. or under 20° C. and gives an undesirable taste and scent to the final products in which such barm is used.
  • the time of incubation is preferably in the range from 12 to 24 hr.
  • bread of any type from rich or lean formula can be produced desirably, showing good brightness in the crust, thin crumb grain, peculiarly good taste and flavour, and less staling in time lapse after baking.
  • the barm was prepared according to Example 2 except that the incubation temperature was varied as specified in Table 1.
  • volume is large; crumb texture is soft with thin crumb grain; shortness of texture is good in eating quality
  • volume is somewhat smaller; crumb texture is less soft with thicker crumb grain; shortness is less good in eating quality

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
US06/506,299 1982-06-30 1983-06-21 Process of manufacturing barm for bakery and pastry products Expired - Lifetime US4562078A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP57111658A JPS592646A (ja) 1982-06-30 1982-06-30 パンおよび菓子類用種の製造法
JP57-111658 1982-06-30

Publications (1)

Publication Number Publication Date
US4562078A true US4562078A (en) 1985-12-31

Family

ID=14566902

Family Applications (1)

Application Number Title Priority Date Filing Date
US06/506,299 Expired - Lifetime US4562078A (en) 1982-06-30 1983-06-21 Process of manufacturing barm for bakery and pastry products

Country Status (5)

Country Link
US (1) US4562078A (enrdf_load_stackoverflow)
JP (1) JPS592646A (enrdf_load_stackoverflow)
AU (1) AU554037B2 (enrdf_load_stackoverflow)
CA (1) CA1209850A (enrdf_load_stackoverflow)
GB (1) GB2122865B (enrdf_load_stackoverflow)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6623777B2 (en) 2000-08-25 2003-09-23 Unucolloid, Inc. Microwave heatable bread-based fast food

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1988003365A1 (en) * 1986-11-05 1988-05-19 George Weston Foods Limited Novel improvers for flour and yeast raised baked goods

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1274898A (en) * 1918-02-15 1918-08-06 Ward Baking Co Manufacture of leavened bread.
GB186923A (en) * 1921-10-03 1923-06-14 Ward Baking Co Improvements in the manufacture of leavened bread
GB207225A (en) * 1922-07-24 1923-11-26 Internat Takamine Ferment Comp An improved product useful for bread making and other purposes
GB289978A (en) * 1927-02-12 1928-05-10 British Arkady Company Ltd Improvements in or relating to the manufacture of fermenting products
US3527644A (en) * 1968-01-02 1970-09-08 Topscor Products Inc Enzyme activation for yeast raised doughs
JPS5396363A (en) * 1977-02-04 1978-08-23 Isao Sakai Production of taste component by adding mycelium of artificzal mushroom to koji
US4308284A (en) * 1979-04-27 1981-12-29 Kikkoman Shoyu Co. Ltd. Process for producing koji for fermented food products
US4423078A (en) * 1982-04-14 1983-12-27 The Griffith Laboratories, Limited Production of oriental-style breading crumbs

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1274898A (en) * 1918-02-15 1918-08-06 Ward Baking Co Manufacture of leavened bread.
GB186923A (en) * 1921-10-03 1923-06-14 Ward Baking Co Improvements in the manufacture of leavened bread
GB207225A (en) * 1922-07-24 1923-11-26 Internat Takamine Ferment Comp An improved product useful for bread making and other purposes
GB289978A (en) * 1927-02-12 1928-05-10 British Arkady Company Ltd Improvements in or relating to the manufacture of fermenting products
US3527644A (en) * 1968-01-02 1970-09-08 Topscor Products Inc Enzyme activation for yeast raised doughs
JPS5396363A (en) * 1977-02-04 1978-08-23 Isao Sakai Production of taste component by adding mycelium of artificzal mushroom to koji
US4308284A (en) * 1979-04-27 1981-12-29 Kikkoman Shoyu Co. Ltd. Process for producing koji for fermented food products
US4423078A (en) * 1982-04-14 1983-12-27 The Griffith Laboratories, Limited Production of oriental-style breading crumbs

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6623777B2 (en) 2000-08-25 2003-09-23 Unucolloid, Inc. Microwave heatable bread-based fast food
US20040028790A1 (en) * 2000-08-25 2004-02-12 Unicolloid, Inc. Microwave heatable bread-based fast food
US6881431B2 (en) * 2000-08-25 2005-04-19 Unicolloid, Inc. Microwave heatable bread-based fast food

Also Published As

Publication number Publication date
GB2122865B (en) 1985-10-16
JPH0220216B2 (enrdf_load_stackoverflow) 1990-05-08
AU1627283A (en) 1984-01-05
CA1209850A (en) 1986-08-19
AU554037B2 (en) 1986-08-07
GB8317240D0 (en) 1983-07-27
GB2122865A (en) 1984-01-25
JPS592646A (ja) 1984-01-09

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